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Increasing Heat Tolerance in Chocolates
IngredientsProcessing
INTRODUCTION
Mondelez International, Inc. is an American multinational confectionery, food, and beverage company. We are leading the future of snacking with iconic brands such as Cadbury Dairy Milk, Milka and Toblerone chocolate; Oreo, belVita and LU biscuits; Sour Patch Kids candy and Trident gum.
Background
Chocolate melts at relatively low temperatures due to its unique molecular structure. This poses significant challenges in hot climates or during long-distance shipping. Current solutions, such as insulated packaging, cooling packs, or timing shipments during cooler hours, are effective but can be costly, unsustainable, or impractical for large-scale operations. This is the challenge.
The goal of this challenge is to identify or validate a solution – ingredient-based, process-driven, or a combination of both – that enables chocolate to remain stable up to 36°C yet still maintain a smooth texture and retain the ability to provide the “melt in the mouth” sensation consumers enjoy. Innovations over the years have shown that this is possible.
- Natural or near-natural ingredients, including minimally processed, food-grade compounds from natural origins
- Standalone or synergistic processing interventions that influence polymorphic behaviour, crystallisation, or structure
- Solutions that are clean-label compatible and align with consumer expectations and regulatory requirements across Mondelez markets
Importantly, heat stability must not come at the cost of sensory quality. Waxy textures, delayed melting, or structural rigidity that diverge from typical chocolate profiles are not acceptable trade-offs.
How might we increase the thermal stability of chocolates through natural or near-natural ingredient innovations and/or processing interventions, while preserving the melt-in-mouth experience?
requirements and considerations
- Achieves a thermal stability increase up to 36°C, demonstrated through reduced softening and bloom compared to baseline formulations
- Preserves melt-in-mouth behavior consistent with Mondelez sensory requirements
- Compatible with conventional chocolate manufacturing processes, including refining, conching, tempering, and molding
- Minimal to no negative impact on taste, texture, gloss, snap, or overall sensory experience
- Based on clean-label principles, using food-grade ingredients derived from natural sources with minimal processing
- Near-natural compounds, i.e. derived from natural feedstocks via non-synthetic, non-petrochemical processing, are also acceptable
- Use of synthetic or petrochemical-derived additives (e.g. synthetic polyols, esters, or artificial stabilisers) is out of scope.
- Processing-only solutions are also welcome.
- At least Technology Readiness (TRL) Level 4, i.e. demonstrated Minimum Viable Product (MVP) tested in lab-scale chocolate prototypes
- Must be scalable and integrable into existing Mondelez formulation workflows with minimal rework or equipment changes
- Should align with Mondelez’s broader innovation priorities around sustainability, consumer health, and clean-label transformation